Cinnamon biscuit banana bread with peanut butter glaze

For 16 pieces
  • 3 Bananas (approx. 160 g each)
  • 2 1/2 TL Cinnamon
  • 125 g brown sugar
  • 1 packet vanillin sugar
  • 200 ml Oil
  • Salt
  • 300 g flour
  • 1 packet baking powder
  • 135 ml soy drink
  • 75 g unsalted peanut kernels
  • 150 g vegan cocoa biscuits with cream filling
  • 50 g Icing sugar
  • 150 g Peanut cream
  • fat and flour
60 minutes
very simple
1.
Peel 2 bananas. Finely mash the bananas in a mixing bowl with a fork. Mix the bananas, 2 teaspoons of cinnamon, sugar, vanilla sugar, oil and a pinch of salt with the whisk of the hand mixer
2.
Mix in the flour and baking powder, alternating with 100 ml of soy drink stir the bananas. Roughly chop the peanuts and 100 g biscuits, stir into the batter. Pour the dough into a greased springform pan (26 cm Ø) dusted with flour and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 30 minutes, remove and let cool on a wire rack
3.
Mix 35 ml soy drink, powdered sugar, peanut cream and 1/2 teaspoon cinnamon in a saucepan over medium heat with a whisk until smooth. Set aside and let cool down a little
4.
Remove the cake from the springform pan and place on a plate. Spread the glaze on the cake except for 2 tablespoons for decoration. Peel and slice 1 banana. Decorate the cake with 50 g biscuits, banana slices and the rest of the glaze
5.
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 22 g fat
  • 37 g carbohydrates

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